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Post by kas on Jan 10, 2011 11:34:47 GMT
This worked well before, so let's see if it does again. Key: Green = Veggie Red = Carnivore Blue = Puds
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Post by kas on Jan 10, 2011 11:42:12 GMT
Light and dark truffle cake I understand this is based on a Roux brothers recipe
Cake Line a 10" spring sided tin with chocolate sponge mix, just about 1/2" thick
Dark Layers 400 g lovely good quality plain chocolate 475 ml double cream
White Layers 200 g wonderful white chocolate 300 ml double cream
Let the cake cool slightly, take it out to cool completely on a rack. Wash the tin, then return the sponge base. Brush with something nice like Tia Maria, or if you are teetotal strong black coffee.
Melt half the dark chocolate in a pan over simmering water. Whip the cream up until it's nice and thick, but not hard. Fold in the cooled chocolate. Throw it in the tin, and bang it on the worktop a few times to get rid of bubbles. Stick it in the fridge.
Melt all of the white chocolate as above. Whip the cream and add the cooled chocolate as above. Add to the first layer, bang it, put it in the fridge.
Guess what? Make another dark layer and add it on top! Let it all set well in the fridge before attempting to remove the sides of the tin.
You will by now feel quite sick from licking all the mixing bowls, but when you've got over that this is absolutely delicious. You can decorate it with chocolate curls. It also freezes well.
I sometimes use half quantities and a 6" tin to make a more modest cake, but not often.
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Post by unicorn on Jan 10, 2011 20:36:54 GMT
Hot Chocolate Fudge Pudding
For the sponge: 1 teaspoon instant coffee 1.5 teaspoons boiling water 110g (4oz) soft butter 110g (4oz) caster sugar 2 medium eggs 1/2 teaspoon vanilla extract (or the seeds scraped out of a pod) 110g (4oz) SR flour 25g (1oz) cocoa powder
For the sauce: 1 level tbspn cocoa powder 110g (4oz) soft brown sugar 150ml (1/4pint) hot water
Preheat oven to 180°C Grease base and sides of a 850ml (1 1/2 pint) ovenproof dish Mix coffee and boiling water Cream butter and sugar together Add eggs, and vanilla beat until creamy Sift in flour and cocoa powder Add Coffee and beat in. Spoon into dish and smooth off
Sauce Mix the brown sugar, cocoa powder in a bowl. Stir in the hot water Pour over the sponge
Sit in a roasting tin with enough boiling water to reach halfway up the side of the bowl. Cook for 45mins or until an inserted skewer comes out clean.
The sauce sinks while it's cooking and you end up with sponge with chocolate sauce on the bottom
I missed out the coffee and vanilla (cos i don't like one and didn't have the other) and it was incredibly yummy.
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Post by unicorn on Jan 10, 2011 20:42:40 GMT
Butternut and Butterbean Lasagne
Bit of a work in progress, this one - made it the other day and have a few things I'd like to change for next time
1 butternut squash 1 can butterbeans 1 tub cream cheese 1 log goats cheese Lasagne sheets
Peel and cut the squash into chunks Roast chunks in oven (I think I gave them about 20 minutes at 180o Mash the roasted squash Mix the butterbeans, cream cheese and half the goats cheese Layer the squash, beans and lasagne sheets Top with slices of goats cheese and back for about 20-30 minutes
Next time I'd thin the cheese/butterbean mix, either by using something like ricotta or by adding a bit of milk. And I'd probably add a load of rosemary to the roasting squash.
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Post by beksnjake on Jan 12, 2011 9:08:12 GMT
I think I need to get my oven fixed after reading these. . . .
Does sticking potatoes in the microwave with baked beans count as a favourite. . . . . . ;D
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Post by breakfast on Jan 12, 2011 13:29:19 GMT
A favourite, yes. A recipe? Not so sure...
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Post by gemma on Jan 16, 2011 12:13:18 GMT
Walk to Indian Takeaway. Order Tandoori chicken, Chana Masala and Rajab Naan. Cross road and into off-licence to buy beer. Back to takeaway where food is ready and waiting. Walk home, eating poppadom en route. Get home, empty onto plate and EAT!!!
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Post by Chloe on Jan 16, 2011 18:53:06 GMT
Curried Roast Parsnip Soup 2 tbsp olive oil 1 onion, roughly chopped 2 cloves garlic, thickly sliced 1kg/2lb 2oz parsnips, peeled, cut into chunks 3 sprigs fresh thyme 3 tbsp honey 1-2 tsp hot curry powder salt and freshly ground black pepper 1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock) 450ml/16fl oz double cream
1. Preheat the oven to 200C/400F/Gas 6. 2. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender. 3. Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer. 4. Add the roasted parsnips and continue to simmer. 5. Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup. 6. Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
Chocolate Crinkles 4 tablespoons (56 grams) unsalted butter 8 ounces (225 grams) semisweet or bittersweet chocolate, coarsely chopped 1/2 cup (100 grams) granulated white sugar 2 large eggs 2 teaspoons pure vanilla extract 1 1/2 cups (195 grams) all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder
Topping: 1 cup (110 grams) confectioners (powdered or icing) sugar, sifted
In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).
Preheat oven to 325 degrees F (170 degrees C) and place rack in centre of oven. Line two baking sheets with parchment paper.
Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.5 cm) ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.
These cookies are best eaten the day they are baked.
Makes about 3 dozen cookies.
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Post by siglavy on Jan 24, 2011 16:56:01 GMT
If you are in a rush - guests liked this one - they thought it took ages to cook 3 BEAN GOULASH 3 Various cans of beans eg butter bean, borlotti beans and red kidney beans be colourful! Can of chopped tomatoes or passata. Onion chopped,as much as you fancy Garlic finely chopped, as much as you prefer. Couple of tables spoons of ordinary paprika ( the unspicey stuff) teaspoon smoked paprika, tiny pinch of cayenne if you like a little heat pinch of salt and pepper. olive oil, big tablespoon fresh greek style yoghurt. Fresh flat leaved parsley
Fry off the onion and garlic in a pan. IMPORTANTANT BIT fry the paprika and smoked paprika in with the onion BEFORE adding other stuff throw in all the other ingredients simmer untill hot swirl in yoghurt and top with chopped fresh flat leaved parsley. if you can simmer this for 20mins the flavour deepens.
Serve with brown rice.
Nomage
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Post by unicorn on Apr 10, 2011 20:09:03 GMT
Fairy Cakes for grownups
Just made a bunch of these and will get them tested at work tomorrow.
They're basically just a simple sponge mix chucked into cupcake cases and cooked until they're done.
The fun bit is the icing - it's my damson vodka and icing sugar. It's pink and cute and sweet, but with a lovely damson vodka kick!
If they get the seal of approval tomorrow, I may have to make some for Steve's June clinic.
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Post by kas on Jul 31, 2011 18:49:50 GMT
There are a lot of damsons at my field at the moment...
White Chocolate and Rasperry Blondies
150g white chocolate, broken 3 large eggs 150g caster sugar 1/2 tsp vanilla essence 200g plain flour 1/2 tsp baking powder 100g white chocolate, finely chopped 150g fresh raspberries
Place broken chocolate and butter in a bowl and melt gently over hot water. Whisk eggs in a large bowl until frothy. Add sugar and vanilla extract, beat well until mousse-like. Whisk in chocolate mixture. Sift in flour and baking poweder and fold in. Stir in chopped chocolate. Spoon into a greased tin. Scatter raspberries on top. Bake at 180 C/350 F for about 25 minus. Remove from oven and cut into squares when cool.
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Post by beksnjake on Oct 23, 2011 18:39:32 GMT
Potato Rosti Pizza
Make your topping first - I usually fry some red onion, garlic, then chuck in some mushrooms & chopped fresh tomatoes & herbs - but you can put anything you like on the top (doesn't have to be veggie)
Then peel & grate a large potato. Squeeze out the excess water from the grated potoato, add a tbsp of flour and a beaten egg and mix well.
Place this mixture into a heated frying pan and form a rosti. Cook one side (& put the grill on). Flip the rosti over and cook the other side. Put on your topping ,add cheese & slam it under the grill till the cheese is nicely melted. Enjoy!
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Post by horsesforever1 on Jan 12, 2012 17:22:34 GMT
Sorry dont know how to find colours Smoothie 1 orange peeled and chopped 1 lemon peeled and chopped 1 apple chopped [peel on] 1 pear ditto a few nuts eg hazelnuts;whatever you like a piece of cucumber about 4 inches long chopped a carrot chopped 3 rings of pineapple out of a tin or fresh
blitz all together with a stick blender or any blender. If too thick add a little water Also good to use something like tinned pears and add the juice or tinned mango slices.I think I can find colours for you - Kas
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Post by unicorn on Jun 7, 2012 18:25:50 GMT
Butternut and Chickpea curry
Chop onion and garlic and soften in a pan (I used coconut oil, but whatever you have to hand) Peel, de-seed and chop a butternut squash into chunks. Add to pan. Add one can coconut milk, some curry paste to taste and a (drained) can of chickpeas. Simmer for a while until the squash is squishy. (maybe add a bit of veg stock if it's getting too thick) I chucked a handful of peas in at the end because I thought it needed to look a bit more green.
Serve with some basmati rice
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Post by redhorseracinguk on Jun 17, 2012 17:12:12 GMT
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